Give your wedding or bridal shower a Mediterranean flair with these simple hors d'oeuvres. Balls of fresh goat cheese are coated with chopped pistachios; beds of baby spinach leaves make them easy to lift and eat.
- Yield: Makes 48
Photography: Antonis Achilleos
Source: Martha Stewart Weddings, Winter 2004
- 11 ounces fresh goat cheese
- 4 ounces coarsely chopped pisatchio nuts
- 48 washed and dried baby spinach leaves
Bring goat cheese to room temperature. Using your hands, roll forty-eight 1/2-inch balls, and place them on a piece of parchment paper. Shake the nuts in a fine mesh sieve to remove dust, then place in a small, shallow bowl. Roll each cheese ball in the nuts to coat evenly.
The cheese balls can be prepared the day before the event. Store them in the refrigerator in an airtight container until ready to serve.
To serve, arrange the spinach leaves on a serving tray, and place each cheese ball on a leaf. Serve immediately.